I got this great recipe from the Food Network online. I got invited to a “bacon theme” shindig last weekend, and knew immediately that I wanted to bring bacon cookies like Mark and I had in New York a couple years ago. I thought peanut butter was a genius addition, and I was definitely right.
These are sweet & salty and just a little bit different.
I used peanuts with sea salt; you could also try honey roasted. When I make these again, I think I’ll make them smaller and that I’ll add more chocolate chips and cinnamon. Also, I’ll really ball them up tightly and then flatten them into thinner cookies than I did here.
Peanut Butter Chocolate Chip Bacon Cookies
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- Pinch of chipotle or ancho chile powder (optional)
- 1/4 teaspoon kosher salt
- 5 strips bacon (1/3 pound)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup peanut butter (preferably creamy)
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup roughly chopped peanuts
- 1/3 cup semisweet chocolate chips
- You can leave out the peanuts and add in more chocolate chips.
- You can bake the bacon in the oven instead of in a pan on the stovetop, to avoid splatter and the smell of bacon all over your house.
- You can omit the chili powder (or, conversely, double it to pump up the kick)!
- Whole wheat flour substitutes well.
It’s important to note that these don’t keep as long as regular cookies because of the bacon (as if they’d hang around very long anyway!)
Another tip: Make sure you use creamy peanut butter and not chunky, which can make the cookies too bulky. My favorite brand is Teddie’s, which is made just a couple miles from my house, in Everett, Mass. Once you have this natural brand, carried at major supermarkets, I swear you’ll never go back to Skippy!
Original Recipe at FoodNetwork.com.